| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee gatorade and a drink stored on shelving with facility product. CDI-The drink were moved to the designated drink station. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a speed rack blocking the dish machine hand sink. CDI-The speed rack was moved to another location. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several containers with food buildup stored on the clean equipment racks. CDI-The equipment was sent back to the dish machine for proper cleaning and sanitizing. REPEAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed the ice machine with buildup on the inside. Have cleaned. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed shrimp not fully cooked to 145F. The product was roughly 135F. CDI-The product was placed back onto the grill to finish to the cooking process. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed pulled pork that did not fully cool from the night before. The product was between 47F-49F. CDI-The product was discarded. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed prime rib roast hot holding at 124F. CDI-The product was reheated. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment racks. Ensure pans are fully air dried prior to stacking. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves in the main walk in cooler, and a damaged large whisk. The manager stated they are still in the process of replacing the shelves, and the whisk was discarded. REPEAT. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelves in both walk in coolers, and to the fry reach in cooler. Have cleaned. REPEAT. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the faucet leaking water at the bar hand sink and the plumbing underneath the dish machine hand sink leaking. Have repaired. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors in the back storage room, and to the piping behind the fryer units. Have cleaned. REPEAT. |